How to make a Delicious Pumpkin Flan/Flan de calabaza/Pumpkin Custard

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with a different flavor profile

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index and adds a caramel flavor

Pour 1/2 cup sugar into a warm pan and stir.

Cook the sugar on medium heat, stirring occasionally to prevent burning.

After about 1 minute, check the sugar and continue cooking.

At the 2 minute mark, stir the sugar again and adjust the heat to close to 5.

At the 3 minute mark, lower the temperature slightly.

At about 4 and a half minutes, the sugar should be a perfect caramel color.

Pour the caramel into a baking dish, spreading it evenly while it's still hot.

In a mixing bowl, add 5 eggs, 12 oz evaporated milk, 14 oz sweetened condensed milk, 15 oz pumpkin puree, 2 teaspoons vanilla, and 1 teaspoon pumpkin spice.

Mix the ingredients using a mixer, whisk, or blender until well combined.

Pour the mixture over the caramel in the baking dish.

Prepare a water bath by pouring warm water into a shallow pan until it reaches halfway up the sides of the baking dish.

Place the baking dish in the oven and bake at 350°F for about 50 minutes to 1 hour, checking for doneness with a fork.

After baking, let the flan cool for about 30 minutes.

Cover the flan and refrigerate overnight.

The next day, run a knife around the edges of the flan to loosen it.

Carefully flip the flan onto a plate to release it from the baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens